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Millet Bak Chang Image

Millet Bak Chang

Prep Time

10 minutes + Overnight Marinate

Cook Time

60 minutes

Servings

10 dumplings

Ingredients

1 kg

Sticky Millet

1 tbsp

oyster sauce

2 tbsp

Soya Sauce

1 tbsp

five-spice powder

3 tbsp

Shallot Oil

500 g

Pork belly

25 pcs

Chestnuts, soaked & cleaned

25 pcs

Mushrooms, soaked

25

salted egg yolks

6 tbsp

Dried Prawns

50 pcs

Bak chang Leaves, soaked & cleaned

Pork Belly Marinate

1.5 tbsp

five-spice powder

1 tbsp

Chinese Cooking Wine

4 tbsp

Dark Soya Sauce

3 tbsp

oyster sauce

Instructions

Recipe Categories

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  1. Choose Sautê mode on your Instant Pot. Saute washed and drained millet with sauces. Remove and cook pork - followed by the mushrooms, chestnuts, and dried prawns individually.
  2. Start wrapping and tying changs to keep them together and prep for cooking.
  3. Place tied changs inside the unit, submerge in water. Enough water to cover the changs.
  4. Choose Bean mode on your Instant Pot and set for 45 minutes.
  5. Manual release once time is up and drain well.
  6. Enjoy!